Llwytho...
The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream
Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream depending on the fruit components and method of production. Aim: to study the degree of oxidation cream with natural antioxidants from fruits and berries processing products, namely in the form of concentr...
Wedi'i Gadw mewn:
| Prif Awduron: | , |
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| Fformat: | Artigo |
| Iaith: | Russo |
| Cyhoeddwyd: |
Voronezh state university of engineering technologies
2016-11-01
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| Cyfres: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Pynciau: | |
| Mynediad Ar-lein: | https://www.vestnik-vsuet.ru/vguit/article/view/982 |
| Tagiau: |
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